Corn Pudding (Dairy free & Gluten free) Makes 6 servings. 3 cups fresh corn kernels (canned or frozen works too) 2 cups canned full-fat coconut milk 6 tablespoons yellow cornmeal ½ cup cassava flour 2 ½ teaspoons baking powder 1 teaspoon salt 3 large eggs ¼ cup honey 1 teaspoon fresh thyme – finely chopped Preheat oven to 350°F. Grease a 9”x9” glass baking dish. Set aside. In a large bowl, mix together the cornmeal, flour, baking powder and salt. Beat in the eggs and add the coconut milk, honey and corn. Stir in the thyme at the end. Pour into the prepared pan and smooth out the top. Bake for 30 minutes, or until golden and the middle is set. Enjoy!
Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th! Apple-Beet Chutney Make 4 servings. 1 cup beets – roasted, peeled and chopped 1 ½ cups apple – chopped 1 cup fresh squeezed orange juice – about 2 oranges 1 tablespoon orange zest 1 teaspoon cinnamon 1 teaspoon cloves 1 whole star anise 1 whole dried chili pepper 1 teaspoon maple syrup To roast the beets, heat the oven to 400°F. Trim the ends from the whole beets and make a foil packet for them. Place the beets inside, fully cover with foil and roast for 45 minutes to 1 hour. Place the whole star anise and dried pepper in a spice Read More
Have you noticed the new no food waste trend? It is now en vogue to eat every single part of a food, including the stems, the roots, the flowers, the bark, the seeds, right down to the ears and tail of an animal. I do my best to lead a no waste life. “Never use anything once,” is one of my mottos. When I roast a chicken I save the carcass for broth, when I steam kale, I reserve the stems for sautéing, and my egg shells are composted to create rich soil. So naturally I rejoice in the no food waste movement! No wasted food equals more food to eat. Recently, a pop-up in New York based an entire restaurant on this concept. WastED was created by Blue Hill and Stone Barns Farm, the forerunners in farm‑to‑table eating going back sixteen years ago. For three weeks, WastED served a Read More
Ambrosia belongs in the Cool Whip concoctions category. Along with lime green jello salad, cherry fluff and watergate salad. You know the type. A combination of fruit, cool whip and mini marshmallows, served as a side dish. To me these all scream old-school Southern cuisine. The ooey-gooey salad was a fixture at my Memphis family gatherings and I anticipated the moment I could steal the first marshmallow from the bowl. Although I’ve come to find that creamy fruit salads are actually popular all over the country. With such wide popularity I had to create a dairy-free version of the traditional ambrosia salad. Coconut cream and coconut yogurt replace the dairy ingredients and I’ve omitted the marshmallows to cut out all added sugar. The pretty pastel colors in this dish make it a lovely addition to an Easter brunch or any spring table. Enjoy!
Life is tough for a gingerbread man. They get a brief moment of admiration before they begin losing limbs and heads to hungry sugar monsters. Although, I don’t think they mind it. Each cookie brings too much pleasure to the world. In our family the gingerbread house tradition continues each year. Last year we brought it to a new level…with cardboard and super glue. Don’t worry, no one ate it. My husband and I are too tempted by sweets to make such a ginormous sugar castle. Our solution was to make it inedible. The structure was cardboard held together with duck tape, super glue, ribbon and white royal icing too. The two of us poured hours of love into that house. It had fruit roll-up stained glass windows, hand-carved chocolate doors, an outdoor s’mores roasting station, and a glitter-infused frosting swimming pool with a Kitkat diving board. We wanted to Read More
Well hello there eggnog season. Get out the punch bowl and make up a batch of this yummy and somewhat nutritious beverage. I give credit to the nutrient-rich, pastured egg yolks in this recipe, full of vitamins A, D, E and K. Eggnog hails from England back in the 17th century and was quite popular among the early American colonies. Rum was the spirit of choice back then and has evolved to cognac, brandy, bourbon or whiskey. My version of eggnog is sans alcohol so go with whatever suits your tastebuds. I must mention, please consume raw eggs at your own risk. I stress the importance of choosing pasture-raised eggs for many reasons and salmonella is the big one. Pasture-raised eggs from a trusted farmer have a lesser chance of salmonella contamination. Salmonella most often lives on the exterior of egg shells. Wash the eggs well with warm water and Read More